CONTEXT: Bread can potentially be a suitable vehicle for fortification with vitamin D. OBJECTIVE: This study was undertaken to evaluate the following: 1) the bioavailability of vitamin D from the fortified Iranian bread and 2) the possible effects of daily consumption of the fortified bread on certain health aspects. DESIGN, SETTING, AND PARTICIPANTS: This was a randomized, double-blind, placebo-controlled trial conducted over 8 weeks in 90 healthy subjects aged 20-60 years. INTERVENTION: Subjects were randomly allocated to one of three groups: 1) fortified bread (FP; 50 g bread fortified with 25 μg vitamin D3 plus placebo daily; n = 30); 2) supplement (SP; 50 g plain bread plus 25 μg vitamin D supplement daily; n = 30); and 3) control (CP; 50 g plain bread plus placebo daily; n = 30). OUTCOME MEASURES: Initial and final anthropometric and biochemical assessments were performed. RESULTS: The within-group changes of serum 25-hydroxyvitamin D concentrations were 39.0 ± 22.6 (P < .001), 28.9 ± 31.2 (P < .001), and -9.2 ± 12.3 nmol/L in the FP, SP, and CP groups, respectively. Only in FP and SP groups, serum intact PTH concentrations decreased approximately 13.5% and 14.5%, respectively. Visceral fat also showed a significant decrement in FP (-1.05% ± 1.4%; P ≤ .001) and SP (-0.96% ± 1.7%; P = .006). Serum low-density lipoprotein cholesterol concentration showed a within-group reduction in FP (-10.4 ± 11.2 mg/dL; P < .001) and an insignificant decrement in SP (-6.6 ± 20.2 mg/dL; P = .083). Serum high-density lipoprotein increased in both vitamin D-supplemented groups (FP: 9.7 ± 7.6 vs SP: 5.7 ± 6.7 mg/dL; P < .001). CONCLUSION:Vitamin D-fortified bread could be potentially effective in raising circulating 25-hydroxyvitamin D levels of the population to nearly adequate levels.
RCT Entities:
CONTEXT: Bread can potentially be a suitable vehicle for fortification with vitamin D. OBJECTIVE: This study was undertaken to evaluate the following: 1) the bioavailability of vitamin D from the fortified Iranian bread and 2) the possible effects of daily consumption of the fortified bread on certain health aspects. DESIGN, SETTING, AND PARTICIPANTS: This was a randomized, double-blind, placebo-controlled trial conducted over 8 weeks in 90 healthy subjects aged 20-60 years. INTERVENTION: Subjects were randomly allocated to one of three groups: 1) fortified bread (FP; 50 g bread fortified with 25 μg vitamin D3 plus placebo daily; n = 30); 2) supplement (SP; 50 g plain bread plus 25 μg vitamin D supplement daily; n = 30); and 3) control (CP; 50 g plain bread plus placebo daily; n = 30). OUTCOME MEASURES: Initial and final anthropometric and biochemical assessments were performed. RESULTS: The within-group changes of serum 25-hydroxyvitamin D concentrations were 39.0 ± 22.6 (P < .001), 28.9 ± 31.2 (P < .001), and -9.2 ± 12.3 nmol/L in the FP, SP, and CP groups, respectively. Only in FP and SP groups, serum intact PTH concentrations decreased approximately 13.5% and 14.5%, respectively. Visceral fat also showed a significant decrement in FP (-1.05% ± 1.4%; P ≤ .001) and SP (-0.96% ± 1.7%; P = .006). Serum low-density lipoprotein cholesterol concentration showed a within-group reduction in FP (-10.4 ± 11.2 mg/dL; P < .001) and an insignificant decrement in SP (-6.6 ± 20.2 mg/dL; P = .083). Serum high-density lipoprotein increased in both vitamin D-supplemented groups (FP: 9.7 ± 7.6 vs SP: 5.7 ± 6.7 mg/dL; P < .001). CONCLUSION:Vitamin D-fortified bread could be potentially effective in raising circulating 25-hydroxyvitamin D levels of the population to nearly adequate levels.
Authors: Kevin D Cashman; Mairead E Kiely; Rikke Andersen; Ida M Grønborg; Katja H Madsen; Janna Nissen; Inge Tetens; Laura Tripkovic; Susan A Lanham-New; Laura Toxqui; M Pilar Vaquero; Ulrike Trautvetter; Gerhard Jahreis; Vikram V Mistry; Bonny L Specker; Jürgen Hower; Anette Knoll; Dennis Wagner; Reinhold Vieth; Inger Öhlund; Pia Karlsland Åkeson; Neil R Brett; Hope A Weiler; Christian Ritz Journal: Eur J Nutr Date: 2020-06-15 Impact factor: 5.614
Authors: Daniel E Roth; Steven A Abrams; John Aloia; Gilles Bergeron; Megan W Bourassa; Kenneth H Brown; Mona S Calvo; Kevin D Cashman; Gerald Combs; Luz María De-Regil; Maria Elena Jefferds; Kerry S Jones; Hallie Kapner; Adrian R Martineau; Lynnette M Neufeld; Rosemary L Schleicher; Tom D Thacher; Susan J Whiting Journal: Ann N Y Acad Sci Date: 2018-09-18 Impact factor: 5.691